Ise Udon that you can make anywhere!

The following is translated from the original post. Check the original site for pics and reference!

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Ise Udon for the people of Ise. For those who live far away who would like to eat this, we have posted the recipe for this broth. Now, wherever you are you can eat this delicious Ise udon. Please taste the flavor of Ise in your home.


Ingredients (4-6 portions)

mirin 85 cc
sake 2 T
tamari 70 cc
strong soy sauce 65 cc
sugar 1 T plus 1 t
konbu 3 sq cm.
dried bonito 8 g
boiled udon 1 pack per person
fish cakes 2 slices per person
scallions or spring onions in small bite sized pieces, to taste

Method

1

Mix the sake and mirin. An easy way to measure is to add one T of sake, pour in enough mirin to make 100 cc, then add the second T of sake.

2

Pour sake and mirin into the pan and boil. Be careful not to reduce the ingredients.

3

Turn off the flame and add the katsuoboshi and the rinsed konbu.

4

Add the tamari and soy sauce. Add the sugar and bring to a low boil. Boil until the mixture reduces slightly. Stir once with chopsticks. Turn off the heat and cover with a lid. You can heat it up again later, so it is okay like this!

5

After 30 minutes, strain the liquid through a fine sieve. Squeeze all the liquid out of the katsuoboshi. You should now have about 200 cc of liquid.

6

Boil the udon. The thicker kind is wonderful with this broth, but the flavor is the same with the thinner udon.

7

Warm the serving bowl. After carefully draining all of the water from the udon, place it in the bowl.

8

Pour 1/4 cup of the dashi over the warm udon. Garnish with the condiments. Mix well just before eating.

9

Pics of the soy sauce they used. Depending on the type of strong soy sauce used, the flavor will be different. For the most authentic flavor, use this type.

Special point

Even when cooking for one, the liquid can be divided. The sauce might seem quite dark, but is a delicious balance of sweet and salty. The remaining solids from pressing are also delicious when used as a filling for onigiri. This recipe used 2 four gram packets of katsuoboshi.